Interview with Check, Please! Bay Area host Leslie Sbrocco
Father's Day: Beer, Bacon, & Books
Q&A with the Boxing Room’s Executive Chef Justin Simoneaux
Tasty Tattoos and the Chefs Who Sport Them
Bourdain: Eat, Ink, and Be Merry
Sponsored
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Bay Area host Leslie Sbrocco","publishDate":1362418278,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Check, Please! Bay Area host Leslie Sbrocco shares insider fun facts from the show as well as some personal information including the story behind her tattoo. ","status":"publish","parent":0,"modified":1363368509,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1546},"headData":{"title":"Interview with Check, Please! Bay Area host Leslie Sbrocco | KQED","description":"Check, Please! Bay Area host Leslie Sbrocco shares insider fun facts from the show as well as some personal information including the story behind her tattoo. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"49281 http://blogs.kqed.org/bayareabites/?p=49281","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/","disqusTitle":"Interview with Check, Please! Bay Area host Leslie Sbrocco","path":"/bayareabites/49281/interview-with-check-please-bay-area-host-leslie-sbrocco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/49281/interview-with-check-please-bay-area-host-leslie-sbrocco","authors":["5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_45","bayareabites_1807","bayareabites_90","bayareabites_1593","bayareabites_119"],"tags":["bayareabites_867","bayareabites_9717","bayareabites_2214","bayareabites_14748"],"featImg":"bayareabites_57649","label":"bayareabites"},"bayareabites_44551":{"type":"posts","id":"bayareabites_44551","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44551","score":null,"sort":[1339953160000]},"guestAuthors":[],"slug":"fathers-day-beer-bacon-books","title":"Father's Day: Beer, Bacon, & Books","publishDate":1339953160,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"What does Dad really want, besides an uninterrupted nap on the couch? Beer, bacon, and a few really good reads. ","status":"publish","parent":0,"modified":1339998736,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":993},"headData":{"title":"Father's Day: Beer, Bacon, & Books | KQED","description":"What does Dad really want, besides an uninterrupted nap on the couch? Beer, bacon, and a few really good reads. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44551 http://blogs.kqed.org/bayareabites/?p=44551","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/17/fathers-day-beer-bacon-books/","disqusTitle":"Father's Day: Beer, Bacon, & Books","path":"/bayareabites/44551/fathers-day-beer-bacon-books","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/tattooed-dad.jpg\" alt=\"My Tattooed Dad\" title=\"My Tattooed Dad\" width=\"354\" height=\"500\" class=\"alignnone size-full wp-image-44595\">\u003c/a>\u003c/p>\n\u003cp>Happy Father's Day, guys! Nobody gives Dad an ugly tie and an Old Spice gift pack anymore, do they? Not in these days of Hip Dad, Dual Dads, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1554981093/kqedorg-20\">Tattooed Dad\u003c/a>, Home-Brewing Dad, and kale-buying, sling-wearing Temescal Farmers' Market Dad. So, what do all these Dads really want, besides an uninterrupted nap on the couch? \u003c/p>\n\u003cp>Bacon, of course! Even Microwave Dad can make bacon (in the microwave, natch). There's no shortage of the good stuff to fry up for Sunday's family breakfast in Dad's honor. You can get a pastured pork belly and a smoker (or smoker attachment for the grill) and encourage Urban Homestead Dad to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/09/makin-bacon-at-the-headlands/\">make his own\u003c/a> (hey, it only takes a week to cure and a few hours to smoke) or load up at the \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> or \u003ca href=\"http://prmeatco.com/our-meats/products/\">Prather Ranch\u003c/a>, two of our best local sources. Sadly, the rest of this year's whole-hog butchery classes are sold out at Fatted Calf, but there's still room in some of fall's terrines and pates, duck, and offal classes. There are monthly butchery classes at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Meat Market\u003c/a> in Bernal Heights, including curing, cutting and carving, sausage making, and basic and advanced butchery. \u003c/p>\n\u003cp>And what goes with all that meaty goodness like a nice cold brew? Especially one that Dad's brewed himself. \u003ca href=\"http://www.sanfranciscobrewcraft.com/\">San Francisco Brewcraft\u003c/a> has nifty home-brewing kits and free intro classes every Monday night. You could also sign Dad up for a hands-on classes at \u003ca href=\"http://www.workshopsf.org\">Workshop\u003c/a> in San Francisco. Choose from \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1141\">DIY Mixology: Limoncello, Atholl Brose, and Absinthe\u003c/a> on June 27, or \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1110&date=2012-06-30\">Beer Making at Home\u003c/a> on June 30. (Or, if you're Single Dad looking for that special lady, sign up to make \u003ca href=\"http://www.workshopsf.org/?page_id=140&id=1134\">Pie in a Jar\u003c/a> instead. I think I can pretty much guarantee you very good odds of being the only guy in the room.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/modernist-cuisine-home300.jpg\" alt=\"Modernist Cuisine at Home\" title=\"Modernist Cuisine at Home\" width=\"300\" height=\"390\" class=\"alignnone size-full wp-image-44597\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It'll take more than the kids' allowance to get Dad a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0982761015/kqedorg-20\"> Modernist Cuisine at Home\u003c/a>, but if he's already dog-eared all the Harold McGee in the house, spring for it. Given the highly scientific, super-professional focus of the 2,438-page original, I'd think this title was an oxymoron, if I didn't know a whole lot of tech-dude home cooks who already own the collected works of Achatz, Adria, Blumenthal, and Keller, and hang out at \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a> like they used to at Amoeba Records. \u003c/p>\n\u003cp>These are gadget guys, and what they want to geek out about are knives--French, Japanese, or custom-made by a \u003ca href=\"http://kramerknives.com/\">guy in Seattle\u003c/a> with a 10-year waiting list. A good place for Heavy Metal Dad to talk shop is \u003ca href=\"http://www.bernalcutlery.com\">Bernal Cutlery\u003c/a>, which offers both Western and Japanese knives, plus knife skills and sharpening classes. \u003ca href=\"http://www.hidatool.com\">Hida Tool\u003c/a> in Berkeley specializes in Japanese knives but also carries an assortment of small, useful, high-quality kitchen tools, including a perfect peeler and sturdy fish-bone tweezers. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eat-with-your-hands300.jpg\" alt=\"Eat with Your Hands\" title=\"Eat with Your Hands\" width=\"300\" height=\"378\" class=\"alignnone size-full wp-image-44599\">\u003c/a>\u003c/p>\n\u003cp>But what if Dad's more of a party guy? Try Zakary Pelaccio's messy, exuberant, salty-talking \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061554200/kqedorg-20\">Eat with Your Hands\u003c/a>. As the chef of New York City's popular \u003ca href=\"http://www.fattycrew.com\">Fatty Crab and Fatty 'Cue\u003c/a> restaurants, Pelaccio cooks big, full-flavored, turn-up-the-heat dishes, inspired in equal part by his Italian-American heritage and the spicy-sweet, irresistible cooking of Southeast Asia and beyond. (His beef rendang is still on my short list of Best Things I Have Ever Eaten--and happily, the recipe's in the book.) He's a fearless eater and an excitable cook who loves pig's ears, pig jowls, fresh sardine omelets, lardo, tuna belly, rabbit, goat, basically anything with a bone worth gnawing. About Whole Smoked Pig (The Guy), he writes, \u003c/p>\n\u003cblockquote>\u003cp>A whole animal means a party. An animal of this size means a serious party involving serious excess. Divest yourself of inhibition. Have a real good time. Toward that end, serve the pig with some salty Oil-Cured Chiles, Pineapple Red Curry, Chile Sauce, or hell, anything you want. I can't think of one condiment from the condiment chapter that would suck with this. Some boiled and grilled fingerling potatoes and maybe corn too if it's a summer party. As with most of my cooking, nothing is precisely the same each time I make it, but the marinade here is almost always what I use when I smoke up those fatties.\"\u003c/p>\u003c/blockquote>\n\u003cp>He then goes on to give a list of the \"bare necessities\" for the 24-hour cooking adventure, including \"2 cases of beer on ice, cans, not bottles; a couple joints; 2 bottles bourbon; plastic cups; iPod and portable docking station, fully charged; batteries for everything; head lamps; 4 folding chairs; a foldable tarp in case of rain; 40 pieces of hardwood; and 3 friends who like to stay up all night,\" plus, of course, the pig, which gets massaged all over with a killer cilantro/ginger/garlic/lime/coconut/chile marinade. In other words, awesome cooking for Bro Dad, courtesy of a really fun guy who knows his stuff and gives music and booze recommendations for every dish. One trip to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/04/immerse-yourself-in-asian-flavors-at-richmond%E2%80%99s-pacific-east-mall/\">Pacific East Mall\u003c/a> should stock Dad's pantry sufficiently. \u003c/p>\n\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/mission-street-food300.jpg\" alt=\"Mission Street Food\" title=\"Mission Street Food\" width=\"300\" height=\"380\" class=\"alignnone size-full wp-image-44601\">\u003c/a>\u003c/p>\n\u003cp>Still searching? Celia Sacks of \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> suggests giving the too-predictable booze and barbecue books a miss, and looking at food history, Spanish cuisine (\"manly!\") and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1936365154/kqedorg-20\">Mission Street Food\u003c/a> (\"ditto\") instead. Right now, she's recommending last year's excellent, technique-driven \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0714860824/kqedorg-20\">Paella\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, and Bill Buford's sweaty, meaty \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400034477/kqedorg-20\">Heat\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/hunt-gather-cook300.jpg\" alt=\"Hunt, Gather, Cook\" title=\"Hunt, Gather, Cook\" width=\"300\" height=\"370\" class=\"alignnone size-full wp-image-44603\">\u003c/a>\u003c/p>\n\u003cp>To which I might add, for Non-Vegan Dad, Hank Shaw's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605293202/kqedorg-20\">Hunt, Gather, Cook\u003c/a>. I had great success last year giving my own Reader/Eater Dad \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">Secret Ingredients: The New Yorker Book of Food and Drink\u003c/a>, which mixes classic pieces by A.J.Liebling and Calvin Trillan with more contemporary essays by Adam Gopnik, Peter Hessler, and Anthony Bourdain. And yes, there are cartoons.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006547X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/secret-ingredients-newyorker.jpg\" alt=\"Secret Ingredients - The New Yorker \" title=\"Secret Ingredients - The New Yorker \" width=\"296\" height=\"450\" class=\"alignnone size-full wp-image-44604\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44551/fathers-day-beer-bacon-books","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_2254","bayareabites_588","bayareabites_64","bayareabites_1763","bayareabites_1246","bayareabites_1875"],"tags":["bayareabites_278","bayareabites_14753","bayareabites_987","bayareabites_2304","bayareabites_8437","bayareabites_3484","bayareabites_2214"],"featImg":"bayareabites_44595","label":"bayareabites"},"bayareabites_34207":{"type":"posts","id":"bayareabites_34207","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34207","score":null,"sort":[1318648756000]},"guestAuthors":[],"slug":"qa-with-the-boxing-room%e2%80%99s-executive-chef-justin-simoneaux","title":"Q&A with the Boxing Room’s Executive Chef Justin Simoneaux","publishDate":1318648756,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\" alt=\"Boxing Room Executive Chef Justin Simoneaux\" title=\"Boxing Room Executive Chef Justin Simoneaux\" width=\"400\" height=\"601\" class=\"alignnone size-full wp-image-34212\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Boxing Room Executive Chef Justin Simoneaux.\u003c/strong> Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>The Cajun and Creole dishes of his native Louisiana influence Chef Justin Simoneaux’s cooking at the recently opened \u003ca href=\"http://boxingroomsf.com/about.php\" title=\"Boxing Room\">Boxing Room\u003c/a>. Simoneaux’s affinity for coastal Louisiana cuisine stems from growing up going hunting, fishing and enjoying frequent family seafood boils, fish fries, barbecues, pig roasts, and pots of gumbo. He absorbed recipes from his mother and grandmother and began cooking in a New Orleans seafood restaurant at age 15, where he worked his way up to line cook and then became kitchen manager by age 18. To gain more training and experience, the young budding culinarian enrolled in the California Culinary Academy in San Francisco in 2005.\u003c/p>\n\u003cp>He worked and was promoted to the position of sous-chef under Chef Robert Cubberly at the now-closed \u003ca href=\"http://www.yelp.com/biz/le-petit-robert-san-francisco\" title=\"Le Petit Robert\">Le Petit Robert\u003c/a> in Russian Hill. Simoneaux says Chef Cubberly set his foundation for cooking and was a great mentor. In 2007, Simoneaux joined \u003ca href=\"http://www.coco500.com/\" title=\"Coco500\">Coco500\u003c/a> as sous-chef, working with Chef-owner Loretta Keller. She hired him as her chef-de-cuisine to open \u003ca href=\"http://www.themossroom.com/?p=downstairs\" title=\"The Moss Room\">The Moss Room\u003c/a> at the California Academy of Sciences in 2008. The restaurant garnered three stars from Michael Bauer at the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=305701\">San Francisco Chronicle\u003c/a>, and was a “\u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2009?vid=305701\">Top 100 Restaurant\u003c/a>” in 2009. Chef Simoneaux was also named a San Francisco Chronicle “\u003ca href=\"http://articles.sfgate.com/2009-03-15/food/17212335_1_cooking-light-line-cook-louisiana\">Rising Star Chef\u003c/a>” that same year. At the Boxing Room—named for the box factory that was once housed there years ago—many of Simoneaux’s personal favorites are highlighted on the menu: Cajun boiled peanuts; Louisiana seafood gumbo with brown rice and house-made Tasso; deep fried alligator; and New Orleans-Style stuffed artichoke. Michael Bauer said in his two and a half star \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/05/FDAF1KEM5R.DTL#ixzz1aV8M9zrr\">August review\u003c/a> of the restaurant that: “You'll get excellent fried oysters, fried alligator, fried chicken and fried seafood in the po' boy, but it's far from a greasy spoon because the kitchen takes a light, fresh approach.” \u003c/p>\n\u003cp>Simoneaux lives in the Haight and is dating Lynn Silva, who is a cook at Spruce. “We met while working at The Moss Room. Started out as friends and then realized we enjoyed a lot of the same things and fell in love.” The chef said that he would soon get some R&R via a New Orleans trip for Mardi Gras and his brother’s wedding.\u003c/p>\n\u003cp>\u003cstrong>On food\u003c/strong>\u003cbr>\n“This kind of food takes time. For example, to get the right color of roux to make our gumbo, you need about an hour… and that’s before anything else hits the pot.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients?\u003c/strong>\u003cbr>\n“Most of my vegetables come from \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> and \u003ca href=\"http://www.fieldtofamily.com/contact.html\">Star Route Field to Family Farms\u003c/a>. For seafood, I get oysters and a couple of items from the West Coast but most of it comes from Louisiana.” \u003c/p>\n\u003cp>\u003cstrong>Favorite 2-3 food & drink spots?\u003c/strong>\u003cbr>\n “\u003ca href=\"http://www.alembicbar.com/\" title=\"Alembic Bar\">Alembic\u003c/a>: I love their cocktails. Even if I’m not hungry I always find myself ordering the duck hearts and a slider, no matter what kind they are serving. \u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com/\" title=\"Absinthe\">Absinthe\u003c/a>: I go there after work since it’s only a block away. For a perfect late night snack, I go for the soft garlic pretzel and spicy pork meatballs. The cocktails are always great.\u003c/p>\n\u003cp>Recently, I’ve found myself at \u003ca href=\"http://wingwingssf.com/\" title=\"Wing Wings\">Wing Wings\u003c/a> on my days off. I love their wings and usually wash down the spice over a cold beer at \u003ca href=\"http://www.yelp.com/biz/gold-cane-cocktail-lounge-san-francisco\" title=\"The Gold Cane\">The Gold Cane\u003c/a>.”\u003c/p>\n\u003cp>\u003cstrong>Date night favorites? \u003c/strong>\u003cbr>\n“The lady and myself are suckers for sushi. Our favorite go-to spot would probably be \u003ca href=\"http://www.domosf.com/\" title=\"Domo\">Domo\u003c/a> in Hayes Valley.”\u003cbr>\n\u003cstrong>\u003cbr>\nWhat’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\n “I’ve been known to whip up a packet of Top Ramen. I don’t know why, but it is good.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and family?\u003c/strong>\u003cbr>\n “It would have to be a classic crawfish boil with all the fixins’ -- potatoes, corn, mushrooms, sausage, artichokes and ice cold beer (which I have all of this tattooed on my arm). My friends are all in the business, so we mostly cook together at one of our houses or in the park.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\" alt=\"Justins Tattoo\" title=\"Justins Tattoo\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-34210\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Justin's Tattoo\u003c/strong>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The Cajun and Creole dishes of his native Louisiana influence Chef Justin Simoneaux’s cooking at the recently opened Boxing Room. ","status":"publish","parent":0,"modified":1318648756,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":724},"headData":{"title":"Q&A with the Boxing Room’s Executive Chef Justin Simoneaux | KQED","description":"The Cajun and Creole dishes of his native Louisiana influence Chef Justin Simoneaux’s cooking at the recently opened Boxing Room. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"34207 http://blogs.kqed.org/bayareabites/?p=34207","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/14/qa-with-the-boxing-room%e2%80%99s-executive-chef-justin-simoneaux/","disqusTitle":"Q&A with the Boxing Room’s Executive Chef Justin Simoneaux","path":"/bayareabites/34207/qa-with-the-boxing-room%e2%80%99s-executive-chef-justin-simoneaux","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Boxing-Room-Executive-Chef-Justin-Simoneaux400.jpg\" alt=\"Boxing Room Executive Chef Justin Simoneaux\" title=\"Boxing Room Executive Chef Justin Simoneaux\" width=\"400\" height=\"601\" class=\"alignnone size-full wp-image-34212\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Boxing Room Executive Chef Justin Simoneaux.\u003c/strong> Photo: Liza Gershman\u003c/em>\u003c/p>\n\u003cp>The Cajun and Creole dishes of his native Louisiana influence Chef Justin Simoneaux’s cooking at the recently opened \u003ca href=\"http://boxingroomsf.com/about.php\" title=\"Boxing Room\">Boxing Room\u003c/a>. Simoneaux’s affinity for coastal Louisiana cuisine stems from growing up going hunting, fishing and enjoying frequent family seafood boils, fish fries, barbecues, pig roasts, and pots of gumbo. He absorbed recipes from his mother and grandmother and began cooking in a New Orleans seafood restaurant at age 15, where he worked his way up to line cook and then became kitchen manager by age 18. To gain more training and experience, the young budding culinarian enrolled in the California Culinary Academy in San Francisco in 2005.\u003c/p>\n\u003cp>He worked and was promoted to the position of sous-chef under Chef Robert Cubberly at the now-closed \u003ca href=\"http://www.yelp.com/biz/le-petit-robert-san-francisco\" title=\"Le Petit Robert\">Le Petit Robert\u003c/a> in Russian Hill. Simoneaux says Chef Cubberly set his foundation for cooking and was a great mentor. In 2007, Simoneaux joined \u003ca href=\"http://www.coco500.com/\" title=\"Coco500\">Coco500\u003c/a> as sous-chef, working with Chef-owner Loretta Keller. She hired him as her chef-de-cuisine to open \u003ca href=\"http://www.themossroom.com/?p=downstairs\" title=\"The Moss Room\">The Moss Room\u003c/a> at the California Academy of Sciences in 2008. The restaurant garnered three stars from Michael Bauer at the \u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venue?vid=305701\">San Francisco Chronicle\u003c/a>, and was a “\u003ca href=\"http://www.sfgate.com/cgi-bin/listings/restaurants/venuetop2009?vid=305701\">Top 100 Restaurant\u003c/a>” in 2009. Chef Simoneaux was also named a San Francisco Chronicle “\u003ca href=\"http://articles.sfgate.com/2009-03-15/food/17212335_1_cooking-light-line-cook-louisiana\">Rising Star Chef\u003c/a>” that same year. At the Boxing Room—named for the box factory that was once housed there years ago—many of Simoneaux’s personal favorites are highlighted on the menu: Cajun boiled peanuts; Louisiana seafood gumbo with brown rice and house-made Tasso; deep fried alligator; and New Orleans-Style stuffed artichoke. Michael Bauer said in his two and a half star \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/08/05/FDAF1KEM5R.DTL#ixzz1aV8M9zrr\">August review\u003c/a> of the restaurant that: “You'll get excellent fried oysters, fried alligator, fried chicken and fried seafood in the po' boy, but it's far from a greasy spoon because the kitchen takes a light, fresh approach.” \u003c/p>\n\u003cp>Simoneaux lives in the Haight and is dating Lynn Silva, who is a cook at Spruce. “We met while working at The Moss Room. Started out as friends and then realized we enjoyed a lot of the same things and fell in love.” The chef said that he would soon get some R&R via a New Orleans trip for Mardi Gras and his brother’s wedding.\u003c/p>\n\u003cp>\u003cstrong>On food\u003c/strong>\u003cbr>\n“This kind of food takes time. For example, to get the right color of roux to make our gumbo, you need about an hour… and that’s before anything else hits the pot.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where do you source ingredients?\u003c/strong>\u003cbr>\n“Most of my vegetables come from \u003ca href=\"http://www.mariquita.com/\">Mariquita Farm\u003c/a> and \u003ca href=\"http://www.fieldtofamily.com/contact.html\">Star Route Field to Family Farms\u003c/a>. For seafood, I get oysters and a couple of items from the West Coast but most of it comes from Louisiana.” \u003c/p>\n\u003cp>\u003cstrong>Favorite 2-3 food & drink spots?\u003c/strong>\u003cbr>\n “\u003ca href=\"http://www.alembicbar.com/\" title=\"Alembic Bar\">Alembic\u003c/a>: I love their cocktails. Even if I’m not hungry I always find myself ordering the duck hearts and a slider, no matter what kind they are serving. \u003c/p>\n\u003cp>\u003ca href=\"http://www.absinthe.com/\" title=\"Absinthe\">Absinthe\u003c/a>: I go there after work since it’s only a block away. For a perfect late night snack, I go for the soft garlic pretzel and spicy pork meatballs. The cocktails are always great.\u003c/p>\n\u003cp>Recently, I’ve found myself at \u003ca href=\"http://wingwingssf.com/\" title=\"Wing Wings\">Wing Wings\u003c/a> on my days off. I love their wings and usually wash down the spice over a cold beer at \u003ca href=\"http://www.yelp.com/biz/gold-cane-cocktail-lounge-san-francisco\" title=\"The Gold Cane\">The Gold Cane\u003c/a>.”\u003c/p>\n\u003cp>\u003cstrong>Date night favorites? \u003c/strong>\u003cbr>\n“The lady and myself are suckers for sushi. Our favorite go-to spot would probably be \u003ca href=\"http://www.domosf.com/\" title=\"Domo\">Domo\u003c/a> in Hayes Valley.”\u003cbr>\n\u003cstrong>\u003cbr>\nWhat’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\n “I’ve been known to whip up a packet of Top Ramen. I don’t know why, but it is good.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and family?\u003c/strong>\u003cbr>\n “It would have to be a classic crawfish boil with all the fixins’ -- potatoes, corn, mushrooms, sausage, artichokes and ice cold beer (which I have all of this tattooed on my arm). My friends are all in the business, so we mostly cook together at one of our houses or in the park.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Justins-Tattoo-400.jpg\" alt=\"Justins Tattoo\" title=\"Justins Tattoo\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-34210\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Justin's Tattoo\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34207/qa-with-the-boxing-room%e2%80%99s-executive-chef-justin-simoneaux","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_499","bayareabites_9803","bayareabites_2091","bayareabites_9805","bayareabites_9804","bayareabites_2214"],"featImg":"bayareabites_34212","label":"bayareabites"},"bayareabites_8440":{"type":"posts","id":"bayareabites_8440","meta":{"index":"posts_1591205157","site":"bayareabites","id":"8440","score":null,"sort":[1259000758000]},"guestAuthors":[],"slug":"tasty-tattoos-and-the-chefs-who-sport-them","title":"Tasty Tattoos and the Chefs Who Sport Them","publishDate":1259000758,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/johnstewart.jpg\" alt=\"Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\" title=\"Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-8452\">\u003cbr>\n\u003cem>Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\u003c/em>\u003c/p>\n\u003cp>The July issue of \u003cem>Food and Wine\u003c/em> garnered more than usual attention and press. On it, the \"Best New Chefs\" of 2009 were photographed in all their glory--and with all their tattoos. In the \"Letters to the Editor\" for the October issue of the magazine, a \u003ca href=\"http://www.eatmedaily.com/2009/09/reader-objects-to-chef-tattoos-on-the-cover-of-food-wine/\">reader objected\u003c/a>, noting, \"I don't recall subscribing to Sailor's Monthly.\" Moving on from print, as anyone who tunes in to \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a> can tell you, tattoos are a vibrant presence in each episode. In fact, Bravo has even put together a \u003ca href=\"http://www.bravotv.com/top-chef/top-chefs-all-tatted-up\">slideshow\u003c/a> displaying current contestant's ink. From small flowers to intricate sleeves, the aspiring Top Chefs show it all off. \u003c/p>\n\u003cp>Locally, the Bay Area could host a similar show. A great many chefs have tattoos, and interestingly (although not surprisingly)--many are food related. I set out to take a closer look and found that, while tattoos in general are often thought of as the ultimate form of self-expression, the following food personalities are proving that their alimentary tats are more than that. Part immortalizing a favorite dish, part business inspiration and contract, part celebrating personal success--they all prove that they're in it for the long run. \u003c/p>\n\u003cp>\u003cstrong>A Business Contract--With Yourself\u003c/strong>\u003cbr>\nJake Godby, owner of \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> ice cream, isn't technically a chef--although he was a prominent pastry chef before deciding to open his innovative scoop shop. The inspiration behind the 31 flavors tattoo gracing his forearm was completely business related. Jake was having difficulties with PG&E as he worked to open the shop on Harrison St. Things were going slower than he would've liked and he was becoming more and more frustrated with each passing day. He knew that if he did something permanent, if he got a tattoo, it was a contract with himself that he'd stick with it: \"There's no turning back now.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jakegodby1.jpg\" alt=\"Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\" title=\"Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-8450\">\u003cbr>\n\u003cem>Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Self-Identification and Expression\u003c/strong>\u003cbr>\nJake's ice cream tattoo isn't his only food-related ink. He also has a Campbell's soup can, the \u003ca href=\"http://adage.com/century/icon06.html\">Pillsbury doughboy\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Elsie_the_Cow\">Elsie the cow\u003c/a>. Jake was a double major in art and art history, so the Campbell's soup can is a melding of his interest in both. And the Pillsbury doughboy? Jake laughs, \"I'm a baker. It just fit.\" As for Elsie: he just liked her. For Jake, it was about identifying with an image that was important to him, and that spoke to how he saw himself. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jakes-other-tats.jpg\" alt=\"Jake shows off the lesser-known tats\" title=\"Jake shows off the lesser-known tats\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8451\">\u003cbr>\n\u003cem>Jake shows off the lesser-known tats\u003c/em>\u003c/p>\n\u003cp>The necessity to express oneself in the kitchen is particularly strong for chefs. \"It's a nice way for people who spend an absurd amount of time in the back of a kitchen to express themselves. It's one way to really be yourself in the kitchen without annoying anyone,\" Richie Nakano, sous chef at \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>, explains. He goes on, saying \"The thing about cooking is it's an industry where you can wear your hair however you want, get tattoos...cooking's about the craft, not about your appearance.\" So while there is obviously a creative outlet with the food preparation and presentation, most chefs are stuck in a sweaty room for 12 hours a day with the same few folks. Tattoos are a way to stand out, make a statement, and express oneself in a profession where those things are reserved for the product rather than the individual.\u003c/p>\n\u003cp>Richie spoke a bit about his newest tattoo, a sleeve of the four seasons. He had fall and winter done about a month ago, spring's to come, and he just had the figs (Summer) outlined a few weeks ago. Part self-expression, part celebrating the vibrance of the seasons here in California, and a team effort with his beloved local tattoo artist whom he’s put a lot of trust in conceiving of it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/richie4seasons.jpg\" alt=\"Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\" title=\"Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8453\">\u003cbr>\n\u003cem>Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Celebrating Forward Movement in the Kitchen\u003c/strong>\u003cbr>\nChad \u003cdel datetime=\"2009-11-23T19:42:04+00:00\">Lewis\u003c/del>Newton of \u003ca href=\"http://www.fishandfarmsf.com/\">Fish and Farm\u003c/a> got his first food tattoo to celebrate his moving up in the culinary world. Of it, he says \"I got the Oui Chef! / Non Chef! tat after I got my first Executive Chef job. I planned it years earlier when I was a young cook/sous chef. The inspiration was about my progression as a cook in this industry. When you are a young cook, with great respect and gusto you would always answer your superior Chefs with a thundering YES CHEF!!! Now, the cooks answer me with that exclamation.\"\u003c/p>\n\u003cp>When I asked him what others may have expected him to get, he said: \"A picture of tongs! I do not use tongs in the kitchen as part of my French trained background. At one point I wanted to get a picture of tongs with a red line through it, saying in script below, Frenchie Poo.\" In talking to each chef, I learned quickly that tongs often signify a newbie cook (whereas more seasoned chefs can use more delicate, less clumsy instruments to handle their food). Chad's comment certainly illustrates how, for some cooks, their tattoo is almost like a trophy, a sign that they've made it and are celebrating in the best, most permanent way. \u003c/p>\n\u003cp>Richie Nakano has a similar story, and interestingly enough, he mentions tongs as well. Regarding the spoon tattoo on his forearm, he says \"It's an Oneida baguette spoon...they're everywhere, kind of your generic spoon. It was perfect for me because I was at the point in my career where my technique had developed and I was happy with it. I wasn't relying on tongs or other clumsy tools anymore.\" The spoon signified more skill, more finesse, a real coming into his own in the kitchen.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/richie-collage1.jpg\" alt=\"Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\" title=\"Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8448\">\u003cbr>\n\u003cem>Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\u003c/em>\u003c/p>\n\u003cp>When I asked John Stewart of \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> and \u003ca href=\"http://www.bovolorestaurant.com/\">Bovolo\u003c/a> to tell me about his butcher's diagram tattoo, he said that he'd worked with \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a> in New York and was living in Seattle at the time. Mario's dad had a place in Seattle called \u003ca href=\"http://www.salumicuredmeats.com/\">Salumi\u003c/a> (and it's still there, currently run by Mario's sister Gina). At the time, John was learning the craft and art of curing meats and began to build confidence and a skill set. \"The magic part of it went away and I started doing whole cuts--prosciutto, copas--and demonstrating more of a skill level and curing consistency...at that point, I became a fanatic.\" It certainly didn't happen overnight. In talking to John, I learned that curing something like prosciutto can take anywhere from 14-20 months, so there was a lot of patience and persistence involved. John had the business card from Salumi laying around and thought, \"I should get this on my arm!\" \u003c/p>\n\u003cp>\u003cstrong>Making a Statement: Why I Do What I Do\u003c/strong>\u003cbr>\nAs for Chad Newton's other food tattoo, a pig and octopus with the words \u003cem>Break Bread\u003c/em> and \u003cem>Le Repretoire\u003c/em>, he says: \"\u003cem>Break bread\u003c/em> is not a religious term--it's about sharing a meal with loved ones. That's why I cook: to feed people in settings where families and friends can all share time together, share food together, eat family style, share stories, catch up on their events, just break bread... As for \u003cem>Le Repertoire\u003c/em>, that means a person's set of skills. For example, I am proud that I can butcher efficiently, make traditional pasta, and cook great tasting Vietnamese street food.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/chadcollage.jpg\" alt=\"Chad Newton shows off his two food-related tattoos\" title=\"Chad Newton shows off his two food-related tattoos\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-8449\">\u003cbr>\n\u003cem>Chad Newton shows off his two food-related tattoos\u003c/em>\u003c/p>\n\u003cp>John Stewart echoes this sentiment, appreciating the fact that he has an image that represents a timeless kind of thing: curing meats, something he truly believes in. \"It's a very traditional product. There's a shifting focus from mass-produced products back towards things actually produced by people.\" \u003c/p>\n\u003cp>\u003cstrong>Reactions \u003c/strong>\u003cbr>\nMoms never like tattoos much. Chad and Richie can attest to that: \"It's always Mom. I have had tattoos since I was 17, but she still cries after every single one and tells me that it is bad for my career,\" Chad says. Richie says his mom's never fond of his tattoos, but tends to get over them pretty quickly. The other day though, she did warn him \"Just don't go tattooing your face!\" John’s mother asked to see the tattoo, but wasn't shocked. \"We do live in California, after all,\" he jokes. And Jake's family and friends seem universally accepting of the ice cream: \"Even my grandparents like it,\" he says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Big, Bold, Inked Future\u003c/strong>\u003cbr>\nAs for future tattoos, Richie doesn't have anything planned right away. But in talking to his tattoo artist recently while getting the figs done, the wheels started turning. And although Jake wasn't sure what his next inked move would be, there were long moments of thought and hesitation. I got the sense that there would be another addition at some point. Chad plans to get a large tasting menu down his whole back. It would look like a large hand written menu, encompassing some of his favorite things to eat and cook--in proper tasting menu order. He'd also like to get a symmetrical half sleeve of the pig/octopus, but with different game birds and some more script. And John's looking to get a rooster in a similar 50's style inspired by his trip to Kauai and the plethora of roosters there. After researching this, John discovered that sailors often had tattoos of pigs and roosters because the animals were kept in boxes, so they floated during shipwrecks--a symbol of tenacity and survival. And in these changing and uncertain times, what more could a chef--and we, their faithful diners--ask for? \u003c/p>\n\n","blocks":[],"excerpt":"Locally, the Bay Area could host a similar show. A great many chefs have tattoos, and interestingly (although not surprisingly)--many are food related. I set out to take a closer look and found that, while tattoos in general are often thought of as the ultimate form of self-expression, the following food personalities are proving that their alimentary tats are more than that. Part immortalizing a favorite dish, part business inspiration and contract, part celebrating personal success--they all prove that they're in it for the long run. ","status":"publish","parent":0,"modified":1259006401,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1668},"headData":{"title":"Tasty Tattoos and the Chefs Who Sport Them | KQED","description":"Locally, the Bay Area could host a similar show. A great many chefs have tattoos, and interestingly (although not surprisingly)--many are food related. I set out to take a closer look and found that, while tattoos in general are often thought of as the ultimate form of self-expression, the following food personalities are proving that their alimentary tats are more than that. Part immortalizing a favorite dish, part business inspiration and contract, part celebrating personal success--they all prove that they're in it for the long run. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"8440 http://blogs.kqed.org/bayareabites/?p=8440","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/11/23/tasty-tattoos-and-the-chefs-who-sport-them/","disqusTitle":"Tasty Tattoos and the Chefs Who Sport Them","path":"/bayareabites/8440/tasty-tattoos-and-the-chefs-who-sport-them","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/johnstewart.jpg\" alt=\"Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\" title=\"Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-8452\">\u003cbr>\n\u003cem>Zazu and Bovolo chef, John Stewart, displays his butchering diagram tattoo\u003c/em>\u003c/p>\n\u003cp>The July issue of \u003cem>Food and Wine\u003c/em> garnered more than usual attention and press. On it, the \"Best New Chefs\" of 2009 were photographed in all their glory--and with all their tattoos. In the \"Letters to the Editor\" for the October issue of the magazine, a \u003ca href=\"http://www.eatmedaily.com/2009/09/reader-objects-to-chef-tattoos-on-the-cover-of-food-wine/\">reader objected\u003c/a>, noting, \"I don't recall subscribing to Sailor's Monthly.\" Moving on from print, as anyone who tunes in to \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef\u003c/a> can tell you, tattoos are a vibrant presence in each episode. In fact, Bravo has even put together a \u003ca href=\"http://www.bravotv.com/top-chef/top-chefs-all-tatted-up\">slideshow\u003c/a> displaying current contestant's ink. From small flowers to intricate sleeves, the aspiring Top Chefs show it all off. \u003c/p>\n\u003cp>Locally, the Bay Area could host a similar show. A great many chefs have tattoos, and interestingly (although not surprisingly)--many are food related. I set out to take a closer look and found that, while tattoos in general are often thought of as the ultimate form of self-expression, the following food personalities are proving that their alimentary tats are more than that. Part immortalizing a favorite dish, part business inspiration and contract, part celebrating personal success--they all prove that they're in it for the long run. \u003c/p>\n\u003cp>\u003cstrong>A Business Contract--With Yourself\u003c/strong>\u003cbr>\nJake Godby, owner of \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> ice cream, isn't technically a chef--although he was a prominent pastry chef before deciding to open his innovative scoop shop. The inspiration behind the 31 flavors tattoo gracing his forearm was completely business related. Jake was having difficulties with PG&E as he worked to open the shop on Harrison St. Things were going slower than he would've liked and he was becoming more and more frustrated with each passing day. He knew that if he did something permanent, if he got a tattoo, it was a contract with himself that he'd stick with it: \"There's no turning back now.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jakegodby1.jpg\" alt=\"Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\" title=\"Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\" width=\"315\" height=\"500\" class=\"alignnone size-full wp-image-8450\">\u003cbr>\n\u003cem>Jake Godby, owner of Humphry Slocombe, shows off his ice cream cone tattoos\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Self-Identification and Expression\u003c/strong>\u003cbr>\nJake's ice cream tattoo isn't his only food-related ink. He also has a Campbell's soup can, the \u003ca href=\"http://adage.com/century/icon06.html\">Pillsbury doughboy\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Elsie_the_Cow\">Elsie the cow\u003c/a>. Jake was a double major in art and art history, so the Campbell's soup can is a melding of his interest in both. And the Pillsbury doughboy? Jake laughs, \"I'm a baker. It just fit.\" As for Elsie: he just liked her. For Jake, it was about identifying with an image that was important to him, and that spoke to how he saw himself. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/jakes-other-tats.jpg\" alt=\"Jake shows off the lesser-known tats\" title=\"Jake shows off the lesser-known tats\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8451\">\u003cbr>\n\u003cem>Jake shows off the lesser-known tats\u003c/em>\u003c/p>\n\u003cp>The necessity to express oneself in the kitchen is particularly strong for chefs. \"It's a nice way for people who spend an absurd amount of time in the back of a kitchen to express themselves. It's one way to really be yourself in the kitchen without annoying anyone,\" Richie Nakano, sous chef at \u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>, explains. He goes on, saying \"The thing about cooking is it's an industry where you can wear your hair however you want, get tattoos...cooking's about the craft, not about your appearance.\" So while there is obviously a creative outlet with the food preparation and presentation, most chefs are stuck in a sweaty room for 12 hours a day with the same few folks. Tattoos are a way to stand out, make a statement, and express oneself in a profession where those things are reserved for the product rather than the individual.\u003c/p>\n\u003cp>Richie spoke a bit about his newest tattoo, a sleeve of the four seasons. He had fall and winter done about a month ago, spring's to come, and he just had the figs (Summer) outlined a few weeks ago. Part self-expression, part celebrating the vibrance of the seasons here in California, and a team effort with his beloved local tattoo artist whom he’s put a lot of trust in conceiving of it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/richie4seasons.jpg\" alt=\"Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\" title=\"Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8453\">\u003cbr>\n\u003cem>Richie Nakano, sous chef at NOPA, and his Four Seasons Sleeve\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Celebrating Forward Movement in the Kitchen\u003c/strong>\u003cbr>\nChad \u003cdel datetime=\"2009-11-23T19:42:04+00:00\">Lewis\u003c/del>Newton of \u003ca href=\"http://www.fishandfarmsf.com/\">Fish and Farm\u003c/a> got his first food tattoo to celebrate his moving up in the culinary world. Of it, he says \"I got the Oui Chef! / Non Chef! tat after I got my first Executive Chef job. I planned it years earlier when I was a young cook/sous chef. The inspiration was about my progression as a cook in this industry. When you are a young cook, with great respect and gusto you would always answer your superior Chefs with a thundering YES CHEF!!! Now, the cooks answer me with that exclamation.\"\u003c/p>\n\u003cp>When I asked him what others may have expected him to get, he said: \"A picture of tongs! I do not use tongs in the kitchen as part of my French trained background. At one point I wanted to get a picture of tongs with a red line through it, saying in script below, Frenchie Poo.\" In talking to each chef, I learned quickly that tongs often signify a newbie cook (whereas more seasoned chefs can use more delicate, less clumsy instruments to handle their food). Chad's comment certainly illustrates how, for some cooks, their tattoo is almost like a trophy, a sign that they've made it and are celebrating in the best, most permanent way. \u003c/p>\n\u003cp>Richie Nakano has a similar story, and interestingly enough, he mentions tongs as well. Regarding the spoon tattoo on his forearm, he says \"It's an Oneida baguette spoon...they're everywhere, kind of your generic spoon. It was perfect for me because I was at the point in my career where my technique had developed and I was happy with it. I wasn't relying on tongs or other clumsy tools anymore.\" The spoon signified more skill, more finesse, a real coming into his own in the kitchen.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/richie-collage1.jpg\" alt=\"Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\" title=\"Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\" width=\"450\" height=\"417\" class=\"alignnone size-full wp-image-8448\">\u003cbr>\n\u003cem>Richie Nakano, sous chef at NOPA, displaying his Oneida spoon tattoo\u003c/em>\u003c/p>\n\u003cp>When I asked John Stewart of \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> and \u003ca href=\"http://www.bovolorestaurant.com/\">Bovolo\u003c/a> to tell me about his butcher's diagram tattoo, he said that he'd worked with \u003ca href=\"http://www.mariobatali.com/\">Mario Batali\u003c/a> in New York and was living in Seattle at the time. Mario's dad had a place in Seattle called \u003ca href=\"http://www.salumicuredmeats.com/\">Salumi\u003c/a> (and it's still there, currently run by Mario's sister Gina). At the time, John was learning the craft and art of curing meats and began to build confidence and a skill set. \"The magic part of it went away and I started doing whole cuts--prosciutto, copas--and demonstrating more of a skill level and curing consistency...at that point, I became a fanatic.\" It certainly didn't happen overnight. In talking to John, I learned that curing something like prosciutto can take anywhere from 14-20 months, so there was a lot of patience and persistence involved. John had the business card from Salumi laying around and thought, \"I should get this on my arm!\" \u003c/p>\n\u003cp>\u003cstrong>Making a Statement: Why I Do What I Do\u003c/strong>\u003cbr>\nAs for Chad Newton's other food tattoo, a pig and octopus with the words \u003cem>Break Bread\u003c/em> and \u003cem>Le Repretoire\u003c/em>, he says: \"\u003cem>Break bread\u003c/em> is not a religious term--it's about sharing a meal with loved ones. That's why I cook: to feed people in settings where families and friends can all share time together, share food together, eat family style, share stories, catch up on their events, just break bread... As for \u003cem>Le Repertoire\u003c/em>, that means a person's set of skills. For example, I am proud that I can butcher efficiently, make traditional pasta, and cook great tasting Vietnamese street food.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/chadcollage.jpg\" alt=\"Chad Newton shows off his two food-related tattoos\" title=\"Chad Newton shows off his two food-related tattoos\" width=\"500\" height=\"294\" class=\"alignnone size-full wp-image-8449\">\u003cbr>\n\u003cem>Chad Newton shows off his two food-related tattoos\u003c/em>\u003c/p>\n\u003cp>John Stewart echoes this sentiment, appreciating the fact that he has an image that represents a timeless kind of thing: curing meats, something he truly believes in. \"It's a very traditional product. There's a shifting focus from mass-produced products back towards things actually produced by people.\" \u003c/p>\n\u003cp>\u003cstrong>Reactions \u003c/strong>\u003cbr>\nMoms never like tattoos much. Chad and Richie can attest to that: \"It's always Mom. I have had tattoos since I was 17, but she still cries after every single one and tells me that it is bad for my career,\" Chad says. Richie says his mom's never fond of his tattoos, but tends to get over them pretty quickly. The other day though, she did warn him \"Just don't go tattooing your face!\" John’s mother asked to see the tattoo, but wasn't shocked. \"We do live in California, after all,\" he jokes. And Jake's family and friends seem universally accepting of the ice cream: \"Even my grandparents like it,\" he says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Big, Bold, Inked Future\u003c/strong>\u003cbr>\nAs for future tattoos, Richie doesn't have anything planned right away. But in talking to his tattoo artist recently while getting the figs done, the wheels started turning. And although Jake wasn't sure what his next inked move would be, there were long moments of thought and hesitation. I got the sense that there would be another addition at some point. Chad plans to get a large tasting menu down his whole back. It would look like a large hand written menu, encompassing some of his favorite things to eat and cook--in proper tasting menu order. He'd also like to get a symmetrical half sleeve of the pig/octopus, but with different game birds and some more script. And John's looking to get a rooster in a similar 50's style inspired by his trip to Kauai and the plethora of roosters there. After researching this, John discovered that sailors often had tattoos of pigs and roosters because the animals were kept in boxes, so they floated during shipwrecks--a symbol of tenacity and survival. And in these changing and uncertain times, what more could a chef--and we, their faithful diners--ask for? \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/8440/tasty-tattoos-and-the-chefs-who-sport-them","authors":["5072"],"categories":["bayareabites_63","bayareabites_2407","bayareabites_90"],"tags":["bayareabites_3020","bayareabites_2100","bayareabites_219","bayareabites_2214"],"label":"bayareabites"},"bayareabites_4138":{"type":"posts","id":"bayareabites_4138","meta":{"index":"posts_1591205157","site":"bayareabites","id":"4138","score":null,"sort":[1243662929000]},"guestAuthors":[],"slug":"bourdain-eat-ink-and-be-merry","title":"Bourdain: Eat, Ink, and Be Merry","publishDate":1243662929,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/bourdain-tattooguy500.jpg\" alt=\"Photo by geminder\" title=\"Anthony Bourdain Meets The Tattooed Man\" width=\"500\" height=\"375\" class=\"size-full wp-image-4144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">Photo by geminder\u003c/a>\u003c/p>\n\u003cp>Anthony Bourdain does not come off as a man easily rendered speechless -- but he may have met his match. \u003c/p>\n\u003cp>His talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain's dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">No Reservations\u003c/a>\" often details some of the bizarre foods he ingests when traveling abroad, which he explains in terms of social propriety: often he is the guest of local families, who often have very little material wealth, but who generously put forth some of their most cherished cuisine. If they were to offer their honored guest the platter of poached puppy dog heads that would normally feed the family for the whole month, then it would be unconscionably rude to refuse the gift on the grounds of pickiness, squeamishness, or heaven forbid, vegetarianism. He professes a more rabidly inclusive form of gastronomic diplomacy.\u003c/p>\n\u003cp>While taking audience questions, he called on one fellow who had been interjecting various yells throughout the talk -- \"F--- EMERIL!\", for example -- addressing him as \"you, the angry, belligerent dude in the hat.\" The Mr. Belligerent said something about a tattoo, and Bourdain invited him onto stage to provide proof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The madly grinning Mr. B took the stage and lifted his pant leg for all to see. His entire right thigh was tattooed with Bourdain's face, looking brusquely cherubic as a softly lit Stevie Nicks in a biker bar. \u003c/p>\n\u003cp>Clearly Bourdain sees many unusual things in his travels, but his own face on the body of someone he didn't know left him looking some combination of flattered and mortified. It may have at least been reassuring to note that the other limbs bore similar portraits in ink, a walking Pantheon of Food Network personalities: Mario on the forearm, Alton on the shin, Fieri not visible in polite company...\u003c/p>\n\u003cp>Mr. B, having leveraged his unique opportunity to win over the roaring crowd, handed his idol a Sharpie and asked him to autograph the leg. Bourdain could have easily signed at the knee or even refused and called security, but instead, reaffirming his unflappability, urged Mr. B to hike the cuff up a little further, to get the scribble right onto the bikini line.\u003c/p>\n\u003cp>I can only assume he will remember the incident as Cupertino's gift of poached puppy dog heads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">Anthony Bourdain's blog\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/noreservations\">No Reservations on Twitter\u003c/a>\u003cbr>\n\u003ca href=\"http://www.new.facebook.com/NoReservationswithAnthonyBourdain\">No Reservations with Anthony Bourdain on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.amazon.com/Anthony-Bourdain:-No-Reservations/e/B001CHK6R2/ref=ntt_tv_dp_pel\">Anthony Bourdain books and DVDs on Amazon.com\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"Anthony Bourdain does not come off as a man easily rendered speechless -- but he may have met his match. \r\n\r\nHis talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain's dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.\r\n","status":"publish","parent":0,"modified":1528485024,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":473},"headData":{"title":"Bourdain: Eat, Ink, and Be Merry | KQED","description":"Anthony Bourdain does not come off as a man easily rendered speechless -- but he may have met his match. \r\n\r\nHis talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain's dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"4138 http://blogs.kqed.org/bayareabites/?p=4138","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/05/29/bourdain-eat-ink-and-be-merry/","disqusTitle":"Bourdain: Eat, Ink, and Be Merry","path":"/bayareabites/4138/bourdain-eat-ink-and-be-merry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/bourdain-tattooguy500.jpg\" alt=\"Photo by geminder\" title=\"Anthony Bourdain Meets The Tattooed Man\" width=\"500\" height=\"375\" class=\"size-full wp-image-4144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">Photo by geminder\u003c/a>\u003c/p>\n\u003cp>Anthony Bourdain does not come off as a man easily rendered speechless -- but he may have met his match. \u003c/p>\n\u003cp>His talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain's dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">No Reservations\u003c/a>\" often details some of the bizarre foods he ingests when traveling abroad, which he explains in terms of social propriety: often he is the guest of local families, who often have very little material wealth, but who generously put forth some of their most cherished cuisine. If they were to offer their honored guest the platter of poached puppy dog heads that would normally feed the family for the whole month, then it would be unconscionably rude to refuse the gift on the grounds of pickiness, squeamishness, or heaven forbid, vegetarianism. He professes a more rabidly inclusive form of gastronomic diplomacy.\u003c/p>\n\u003cp>While taking audience questions, he called on one fellow who had been interjecting various yells throughout the talk -- \"F--- EMERIL!\", for example -- addressing him as \"you, the angry, belligerent dude in the hat.\" The Mr. Belligerent said something about a tattoo, and Bourdain invited him onto stage to provide proof.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The madly grinning Mr. B took the stage and lifted his pant leg for all to see. His entire right thigh was tattooed with Bourdain's face, looking brusquely cherubic as a softly lit Stevie Nicks in a biker bar. \u003c/p>\n\u003cp>Clearly Bourdain sees many unusual things in his travels, but his own face on the body of someone he didn't know left him looking some combination of flattered and mortified. It may have at least been reassuring to note that the other limbs bore similar portraits in ink, a walking Pantheon of Food Network personalities: Mario on the forearm, Alton on the shin, Fieri not visible in polite company...\u003c/p>\n\u003cp>Mr. B, having leveraged his unique opportunity to win over the roaring crowd, handed his idol a Sharpie and asked him to autograph the leg. Bourdain could have easily signed at the knee or even refused and called security, but instead, reaffirming his unflappability, urged Mr. B to hike the cuff up a little further, to get the scribble right onto the bikini line.\u003c/p>\n\u003cp>I can only assume he will remember the incident as Cupertino's gift of poached puppy dog heads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">Anthony Bourdain's blog\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/noreservations\">No Reservations on Twitter\u003c/a>\u003cbr>\n\u003ca href=\"http://www.new.facebook.com/NoReservationswithAnthonyBourdain\">No Reservations with Anthony Bourdain on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.amazon.com/Anthony-Bourdain:-No-Reservations/e/B001CHK6R2/ref=ntt_tv_dp_pel\">Anthony Bourdain books and DVDs on Amazon.com\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/4138/bourdain-eat-ink-and-be-merry","authors":["6"],"categories":["bayareabites_63","bayareabites_50","bayareabites_2090"],"tags":["bayareabites_2213","bayareabites_2214"],"featImg":"bayareabites_4144","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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